Whisk the
mustard, treacle, sugar, lemon
juice, pepper and salt together in
a bowl. Stir in the ale, garlic and
herbs.
Slash the chicken thighs
through to the bone in several places
with a sharp knife. Place the thighs
into the ale marinade and put in the
fridge for a minimum of 2 hours or
overnight. Turn in the liquid from
time to time.
While the chicken is
marinating, make the onion dressing
and onion jam; mix the onions with
the caster sugar and salt , and leave
to stand for about 4 hours.
Carefully strain off
the onion juice and reserve.
Put the onions in a pan
with the 2 tbsp of olive oil and 100ml
of water. Cook gently to make a soft
and pulpy jam. Season with salt and
pepper. Set aside.
For the dressing, mix
the onion juice with enough olive
oil to make a dressing. Add salt ,
pepper and lemon juice to taste.
Heat a griddle pan or
barbecue and preheat the oven to 180C/gas
4. Drain and dry the chicken pieces,
brush with a little olive oil and
cook on all sides until golden and
branded. Place in the oven for about
10 minutes until cooked right through.
To
serve, place a spoonful of the onion
jam on each plate, top with two chicken
thighs. Dress the mix of leaves and
serve along side the thighs.
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